French Toast Breakfast Recipe

Bake bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top (optional). Arrange bacon slices in a single layer on the rack or directly on the foil. Bake for 12–18 minutes, rotating the pan halfway, until edges are crisp and centers are cooked to your liking. Thicker bacon may take longer. If glazing, brush each strip with the 2 tbs maple syrup during the last 2 minutes and return to the oven briefly to set.

Transfer bacon to a paper-towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while finishing the French toast.

Prepare berries

Place strawberries, blueberries and raspberries in a bowl. Sprinkle with 1 tsp fresh lemon juice and 1 tbs powdered sugar; toss gently to coat. Taste and add up to 1 tbs more powdered sugar if berries need extra sweetness. Set aside at room temperature while you cook the French toast to allow juices to macerate slightly.

Sift the remaining 1 tbs powdered sugar into a small fine-mesh sieve and set near plating area for dusting finished plates.

Make custard

In a shallow wide dish or pie plate whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tbs granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp salt until combined and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat. In a small bowl combine the 2 tbs unsalted butter and 1 tsp neutral oil (oil raises smoke point). Melt the butter in the skillet. Dip each slice of bread into the custard for about 10–15 seconds per side, allowing it to absorb but not fall apart (longer for very thick slices). Let excess drip back into the dish.

Cook

Add more butter to the skillet as needed (reserve about 1/2 tbs for later). Cook soaked slices 2–3 minutes per side, adjusting heat so the exterior becomes golden brown and the interior is set. For a griddle, cook in batches without crowding. Transfer cooked French toast to a baking sheet and keep warm in the low oven while you finish remaining slices.

On each plate stack 2 slices of French toast. Spoon a generous portion of macerated seasonal berries alongside and a slice or two of baked bacon. Dust the French toast and berries lightly with the sifted powdered sugar.

Drizzle maple syrup over the French toast and serve with extra butter if desired. Serve immediately.